Kabsa Rice

  • 3/4 -kg Jazaa Basmati Rice 750-gm
  • 2-tbsp Butter
  • 1/4 -cup Oil
  • 1-Onion (big cut like omelet)
  • 1-tbsp Carrot Cubes
  • 1-tbsp Dhaniya (crushed)
  • 1-tbsp Zeera (brown and pound)
  • 1/2 -tsp Cinnamon
  • 1-tsp Black Pepper (Brown and pound)
  • 4-Tomatoes (blended)


  • 1/2 -tsp each Saffron
  • Elaichee
  • White Pepper and Garam Masala (Mix together well)
  • 1/2 -cup Capsicum (finely chopped)
  • 1/2 -cup Tomato paste
  • 1/2 -tsp White Elaichee
  • MEAT: ½ -kg Mutton + oil to fry mutton till brown
  • 2-oz Butter
  • 2-tsp Cinnamon
  • 1-tsp Elaichee (small)
  • 2-tsp Salt


  • 2-tsp each Butter
  • Oil
  • Onion (cut like an omelet)
  • 4-Tomatoes (boiled and Mashed)
  • 1-tsp Tomato Paste and 1/2 -tsp each Salt & Pepper


Fry onions, add zeera, dhaniya, pepper, cinnamon and blended tomatoes, fry well, add carrots and fry, add paste, elaichee, add stock and put Jazaa Basmati Rice & cook, add kabsa spice & capsicum, put on steamer.
For meat: Heat butter and oil, fry meat well till brown, add the rest ingredients and fry, add 5-cups water and cool till soft, remove meat and keep stock.
Kabsa Spice & Sauce:
Heat butter & oil, fry onions, add mashed tomatoes & paste, salt, pepper, cook, add cinnamon and stock, and cook. Serve: Take out rice, top mat, pour Kabsa sauce, top nuts, kishmish , boiled and fried Chana Dal.